WARM ROASTED CAULIFLOWER AND CAVOLO NERO SALAD

Roasting cauliflower makes it sweeter – and when tossed with some olive oil and spices such as cardamon and nutmeg, it’s super tasty. Cavolo nero is a brilliant overwintering vegetable, giving that green boost when nothing else is growing yet. This simple recipe is perfect for a light midday meal.

Serves 2

1 MEDIUM CAULIFLOWER, BROKEN INTO SMALL FLORETS 2 TBSP OLIVE OIL

¼ TSP SEA SALT

1 TSP MOROCCAN SPICE MIX* A BUNCH OF CAVOLO NERO (APPROX 150G), WASHED, WOODY STALKS REMOVED 30G PUMPKIN SEEDS

30G HAZELNUTS

1 RED APPLE, CORED AND THINLY SLICED

FRESH HERBS (THYME OR SAGE), TO GARNISH

FOR THE DRESSING

3 TBSP GOOD EXTRA-VIRGIN OLIVE OIL

JUICE OF 1 LEMON 2 TBSP MAPLE SYRUP PINCH OF SEA SALT

*FOR THE MOROCCAN SPICE MIX – BLITZ TOGETHER IN A BLENDER

2 TSP CUMIN SEEDS

2 TSP CORIANDER SEEDS

1 TSP CLOVES

1 TSP CHILLI FLAKES

1 TSP GROUND TURMERIC 1 TSP GROUND GINGER

1 TSP CINNAMON

½ TSP FRESHLY GRATED NUTMEG

½ TSP FRESHLY GROUND BLACK PEPPER

1 TSP CASTER SUGAR

1 TSP SEA SALT

1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Line a baking sheet with baking parchment. I use non-stick baking paper, with a few drops of water to hold it to the tray, or silicone baking mats.

2 Toss the cauliflower in the olive oil, then sprinkle with salt and the Moroccan spice mix. Give it a stir and spread evenly on the baking sheet. Roast for 25 minutes or until golden brown.

3 Cut the cavolo nero into 1cm pieces, transfer to a large bowl, sprinkle with a pinch of salt and drizzle with a tiny bit of olive oil. Massage gently until the colour becomes even more vibrant.

4 In a heavy-bottomed frying pan, dry-toast the pumpkin seeds and hazelnuts, then set aside. You’ll hear the pumpkin seeds popping a little when they are ready.

5 Put all the dressing ingredients in a small jar and shake vigorously.

6 To assemble a serving of the salad, start with a handful of cavolo nero, followed by 2 large serving spoons of cauliflower and half of the sliced apple. Drizzle with a tablespoon of the dressing and sprinkle with pumpkin seeds and hazelnuts.

7 For an extra layer of flavour, garnish with fresh herbs such as thyme or sage.